Just in time for Thanksgiving Chef Chol shares one of his most loved bread recipes. Enjoy!
Parker House Rolls (makes 20-22 rolls)
2 ¼ ounces warm water
4 ½ ounces melted butter
1 ½ cups warm milk
2 ¼ ounces granulated sugar
½ teaspoon dry yeast
1 ½ pound all-purpose flour
1 ½ teaspoon salt
- Preheat the oven to 375 degrees F.
- Place the ingredients into the bowl of a Kitchen Aid mixer with dough hook attachment and mix on speed-1 for 2 minutes, then on speed-2 for an additional 2 minutes. (If you do not have a mixer, knead the dough vigorously for at least 10 minutes; the dough should be warm, soft, and a bit shiny)
- Place the dough in a lightly oiled bowl that is big enough to allow the dough to double in size and cover tightly with plastic wrap.
- Allow the dough to proof (rise) for 1 hour at room temperature. After an hour, fold the dough over itself twice, cover with plastic again, and let it proof another hour.
- After the second hour, turn the dough onto a countertop or cutting board and divide into 2 ounce pieces. Shape the pieces into balls by cupping your hand over them and making a circular motion while using the countertop for resistance (this takes some practice to do well). You are trying to make a smooth, round roll without tearing the “skin” of the dough.
- Place the rolls into a lightly buttered 9” x 13”x 2” pan, close together, but with room to expand. Brush the rolls with one egg, beaten, sprinkle with kosher salt or flaky sea salt and bake for 9 minutes; then rotate the pan and bake an additional 9 minutes. Remove from oven and let cool in the pan.